Chocolate Zucchini Cake with Coconut Frosting

Name: Chocolate Zucchini Cake with Coconut Frosting
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12-15 servings.
Ingredients: 1/2 cup butter, softened; 1/2 cup canola oil; 1-3/4 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 1/4 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 cup buttermilk; 2 cups shredded zucchini; FROSTING:; 1 cup sweetened shredded coconut; 6 tablespoons butter, softened; 2/3 cup packed brown sugar; 1/2 cup chopped walnuts; 1/4 cup whole milk

Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. —Lois M Holben, Creal Springs, Illinois

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup buttermilk
2 cups shredded zucchini
FROSTING:
1 cup sweetened shredded coconut
6 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup whole milk

Directions

In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
Pour into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely.

Nutrition Facts

1 piece: 440 calories, 24g fat (10g saturated fat), 58mg cholesterol, 246mg sodium, 54g carbohydrate (36g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:

BakerDeborah
Aug 13, 2016
I've been making this cake for many years now, and it is always a favorite. I like the cloves in it, I wouldn't have thought to add that on my own. I do increase the cocoa to 1/2 cup, for my preference, and I can't add pecans to the topping because of an allergy in the family.Love it!
darlalyndgaard
Aug 9, 2016
BLAND!!! Not near enough flavor to this. Chocolate needs to double, as well as cinnamon.
KapaluaPrincess
Jul 28, 2014
This is a delicious cake and speaks to my love of german chocolate cake. The topping is great, but, I doubled it, as a reviewer recommended.
No_Time_To_Cook
Aug 12, 2012
Loved the frosting; cake was not as moist and flavorful as I was hoping.
grotesl1
Jun 28, 2012
No comment left
alice balliet
Sep 27, 2011
this cake is moist and delicious and everybody loves it. my only change would be is to double the topping recipe as it is sooo good and theres just not enough of it!!
GardenMama51
Jul 25, 2011
Awesome moist Cake!!!! My Husband loved it since he likes German Chocolate cake!
stelfro
Jul 16, 2011
very good! Everyone loved it!
julia12
Sep 25, 2010
I love this cake & the topping is great.
heidelberg21
Aug 23, 2010
This cake was so good! It stays nice and moist because of the frosting.

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